Every so often, I like to share recipes, and this one is definitely tried and trusted. If you want to check out other recipes, check out my All Things Delicious posts.
First off, before we get started, let me completely clear. I cannot take ANY credit for this delicious recipe, it is my MIL Julie’s recipe, and it has been part of the Ulrich Family Christmas Breakfast tradition for probably 30 years {maybe more}. And, believe me, if I can make this recipe, so can you! I’ve messed it up a few times, so I’m going to give you some hints to help you along the way.
Tip #1: Prepare your sticky buns the night before you want to eat them. Now can you see why this recipe is so perfect for Christmas morning!?!? All you have to do that morning is preheat the oven and bake!

22 Rhodes Dough bake and serve frozen rolls {thawed just enough so they can be cut} Yes, you need 22, not the entire package of 36.
1 small package of Butterscotch Pudding {3.5 ounces}
1 stick of butter
3/4 cup brown sugar
1 tsp. ground cinnamon
1 Bundt cake pan, I like the silicone Bundt pans the best.
Cooking spray
Step 1: Let the Rhodes dough thaw {but don’t let them start to raise} and cut them into thirds. My MIL cuts hers in half, but we prefer them to be smaller so we cut them into thirds. Feel free to do what you prefer!

Step 2: Melt your butter in a small bowl

Step 3: Mix together the pudding mix, the cinnamon, and the brown sugar in a separate bowl.
Step 4: Spray your bundt pan with cooking spray

Step 5: Roll each individual piece of dough in the butter and then in the sugar mixture until well coated and set in the bundt pan evenly. {Continue until all pieces are covered and in the pan} You may need a little more butter or dry mixture depending on how heavy you coat your dough}.

Step 6: Sprinkle remaining dry mixture over the top of your dough {if you have any left}, and drizzle remaining butter on the top also. I even make sure to melt a little extra butter if I’m completely out.

IMPORTANT STEP: Step 7: Let your dough sit in a warm spot for about 20 minutes. I usually put mine in my oven on 100 degrees for a little bit to warm up the dough. This step is especially important if your dough is still frozen in spots. But, beware, you don’t want to let your dough raise during this process, you just need to make sure that your dough is thawed completely.

Step 8: Cover your bundt pan with tin foil or cling wrap and stick in the fridge overnight.
TIP: I made the mistake of putting mine in my outside fridge once, and it was terrible because it was too cold out there. The dough was still frozen in the morning. {Now you can see why I do step 7 now}. But I also tell you this so that you don’t place your dough in your fridge in the spot that may get frozen. I know that a few fridges tend to freeze food, and you don’t want this to happen to your dough.

Step 10: After your sticky buns are done, flip your bundt pan upside down onto a tray letting the delicious syrup drizzle down the sticky buns. {This is why I LOVE my silicone bundt pan}. I have never had a problem with them sticking!

I've also made this for years with just a couple of differences, and it's a real holiday tradition at our home. I actually place the rolls completely frozen into the prepared bundt pan and then add all of the other ingredients. Then I leave it out on the counter overnight….in the morning the rolls have completely risen and you just pop it in the oven, bake and ENJOY!

That’s the way my family has always made these. The quick, no-work nature of the recipe is one of the things that make these rolls a go-to recipe. No need to thaw or cut the rolls or roll them in anything. Just (almost literally) throw it together quickly before going to bed and you have fabulous sticky buns in no time in the morning. The gooey sauce will bubble and coat every square inch of these rolls while cooking whether you do heavy work or no work at all. So why do all the extra work? Genius!

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